Julia Child’s Leek and Potato Soup Recipe

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What’s your favorite Julia Child quote? Leave a comment.
Julia Child's Leek and Potato Soup
One of my favorite Chef Julia quotes is, “if you’re afraid of butter, use cream.” This Leek and Potato Soup, one of Chef Julia’s Master Recipes, is the perfect example of this tongue-in-cheek expression in action. Surprisingly simple and velvety smooth (and without the influence of butter), once you master this technique you’ll be able to create any soup your heart desires!

Adapted from Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child (Alfred A. Knopf, 2000). Copyright 2000 by Julia Child.

Julia Child's Leek and Potato Soup
Ingredients:
3 cups sliced leeks (white and tender green parts)
3 cups peeled and roughly chopped “baking” potatoes
6 cups water
1-1/2 teaspoons salt
1/2 cup heavy cream or half-n-half
1/2 cup sour cream or creme fraiche, for garnish, optional

Julia Child's Leek and Potato Soup
Julia’s No-nonsense Directions
Bring ingredients to the boil in a 3-quart saucepan. Cover partially and simmer 20 to 30 minutes, until vegetables are tender. Correct seasoning. Serve as is, or puree, and/or top each portion with a dollop of the cream.

For Cream of Leek and Potato Soup: After simmering the preceding soup, puree it and whisk in ½ cup heavy cream. Reheat to the simmer again before serving. Makes two quarts soup, about six entree servings.

Average Betty’s Step-by-Step
Julia Child's Leek and Potato Soup
Prepare potatoes. Peel and chop into cubes.
Prepare leeks. Remove tough, green tops. Slice tender white portion in half. Wash thoroughly. Remove root and chop.
Add chopped potatoes and leeks to large pot.
Add water, salt and bring to a boil.
Julia Child's Leek and Potato Soup
Reduce heat to simmer, cover and cook for 18-20 minutes or until leeks and potatoes are tender.
Julia Child's Leek and Potato Soup
Carefully ladle into blender and puree until smooth.
Return pureed mixture to pot over medium-low heat.
Correct seasonings and stir in 1/2 cup heavy cream or half-n-half (if desired).
Serve piping hot with a dollop of sour cream, creme fraiche, chopped chives or parsley.

Julia Child's Leek and Potato Soup
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LOOKING FOR OTHER SOUP RECIPES?
With busy schedules and temperatures dropping, save time and heat up a bowl of soup! Click an image for the complete recipe…

Butternut Squash Soup
Butternut Squash Soup
Creamy Spinach Soup
Creamy Spinach Soup
Tortilla Soup
Tortilla Soup
Black Bean Soup
Black Bean Soup
Creamy Tomato Soup
Creamy Tomato Soup
No Bean Chili
No Bean Chili

Link to the Julie & Julia DVD Giveaway! blog post.

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6 Responses to “Julia Child’s Leek and Potato Soup Recipe”

  1. Stacia
    12/8/2009 at 9:44 am #

    Good gracious! I don’t knpw which one to try first. That tortilla soup looks great. My favorite Julia Chils quote is “every woman should have a blow torch”!! Your the best Betty!!!

  2. Average Betty
    12/8/2009 at 2:40 pm #

    Hi Stacia!
    Thank you! I LOVE that Julia Child quote too! Good one!
    Mmm. The tortilla soup is really tasty – and quite light. Let me know if you give any of them a try…
    Cheers,
    Betty

  3. JoLyn
    12/9/2009 at 6:13 pm #

    Do you know…I’ve never tried leeks.

    Maybe I should make this soup–it would be a good way to break out with a new veggie! And it would be my first time trying Julia Child.

  4. Average Betty
    12/9/2009 at 9:14 pm #

    Hey JoLyn!

    I know… leeks have the worst name and they truly aren’t the most visually appealing vegetable! They are very mild in flavor and I’m sure you’ll love them if you give them a try.

    One bit of advice, they are dirty! Be sure to wash them thoroughly as I describe above or you may end up with dirt in your soup ;)

    This is a fabulous first Julia recipe to try. I have made many soups in my day, but truly have a more vivid appreciation and understanding of “cream” soups after making this. It really is a Master Recipe as Chef Julia says.

    Best of luck! Let me know how it goes!!

    Cheers,
    Betty

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